None of us will disagree on the fact that a frittata is a super easy, super healthy and super delicious meal. Although I am sure the oven version would be much different…but this one was pretty good too. I could not get that typical brown color on top, but having said that, this was an absolutely delicious version. Again this was a relatively thinner version as compared to other frittatas. I used the veggies available on hand and about 7 organic eggs. Mustard greens did provide the required crunch while celery and chills together created a great flavor. Here is the recipe. This was actually our dinner, so we actually ate all of it in one meal.
Organic large eggs : 7-8
Curly mustard greens : coarsely chopped 2 cups
Red onion : 1 medium finely chopped
Celery stick : 1 thinly chopped
Garlic cloves : 3 finely chopped
Mexican small green chillis : 3-4 finely chopped
Carrot : 1 small chopped
Mini povirons : 2 small chopped
Farmer’s cheese : as desired
Salt and pepper to taste
Oil : 3/4 tbsp
- Beat the eggs properly. Add salt and pepper to taste.
- Heat oil in the pan.
- Saute onion and garlic till onion become slightly translucent.
- Add carrot and mini povirons and saute for about 30 seconds.
- Add green chillis and celery and saute for about 30 seconds.
- Reduce the heat to medium and add mustard greens, some salt and mix well. Allow it to cook for about 30 seconds.
- Pour about 1/3 portion eggs to the mixture and let it settle a bit. Reduce the heat to medium-low.
- Make a layer with cheese in between. (I tried the Farmer’s cheese from Kroger’s Gourmet cheese collection. It was very creamy and in fact a bit higher in salt. And on melting it did not give that pull apart texture. But the taste was very nice.)
- Pour the rest of the beaten eggs on this and make the uniform layer.
- Add some more cheese over the top and some pepper.
- Cover the lid and let it cook for about 12-15 mins on medium low.
- Check once at about 8 mins with a knife to see how much is cooked. Do the same till you get a clear knife coming out.
- Slice into pizza-shaped wedges or eat whole just like we did.